Director of Outlets

The Hotel

Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve.

Location

The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer.

Role Summary

Director of Outlets is responsible for overseeing the day-to-day operations of all food and beverage outlets in a hospitality establishment. The role is to ensure that each outlet meets high standards for guest satisfaction, operational efficiency, and revenue generation. Here’s a detailed job description for Director of Outlets:

Key Responsibilities:

1. Operational Leadership
   • Oversee all food and beverage outlets, including restaurants, bars, cafeteria, and any special dining areas.
   • Develop and enforce service standards, ensuring high-quality guest experiences across outlets.
   • Lead, train, and mentor outlet managers, supervisors, and team members, fostering a positive, team-oriented work culture.
2. Financial Management
   • Develop, manage, and monitor budgets for each outlet, focusing on revenue targets, labor costs, and other expenses.
   • Analyze financial reports to assess performance, implementing strategies to maximize profitability.
   • Work closely with the Director of F&B on pricing, cost control, and inventory management to ensure profitability.
3. Guest Satisfaction
   • Monitor guest feedback, respond to complaints, and implement improvements to enhance the guest experience.
   • Ensure that all outlets maintain a welcoming atmosphere and high standards of service quality.
   • Work with the marketing team to develop promotional activities, special events, and unique dining experiences.
4. Staff Development
   • Oversee recruitment, training, and development of staff across all outlets, ensuring a high standard of performance.
   • Conduct regular performance evaluations, provide constructive feedback, and create development plans.
   • Promote teamwork, accountability, and commitment to the organization’s values and guest satisfaction.
5. Compliance and Quality Control
   • Ensure all outlets comply with health and safety standards, food handling regulations, and company policies.
   • Maintain a high standard of cleanliness, organization, and facility maintenance in all dining areas.
   • Conduct regular inspections of each outlet to ensure quality and consistency.
6. Sales and Marketing
   • Collaborate with the sales and marketing teams to drive revenue through strategic promotions, partnerships, and events.
   • Implement initiatives that increase customer traffic and build brand loyalty.
   • Track and analyze sales trends, adapting strategies to capitalize on guest preferences and market demand.
7. Innovation and Continuous Improvement
   • Identify trends in the food and beverage industry, adapting offerings to stay competitive.
   • Implement systems and procedures to streamline operations and improve service delivery.
   • Foster a culture of innovation, encouraging the team to contribute ideas for improvement.

Required Skills and Qualifications:

• Experience: Requires at least 5–7 years of food and beverage management experience, with a background in both front-of-house and back-of-house operations.
• Education: Bachelor’s degree in hospitality management, business administration, or a related field is often preferred.
• Leadership: Proven leadership abilities, with experience managing large teams in a high-paced environment.
• Financial Acumen: Strong understanding of budgeting, financial reporting, and cost control measures.
• Communication: Excellent interpersonal and communication skills, with the ability to build relationships with staff, guests, and stakeholders.
• Problem-Solving: Strong analytical and problem-solving abilities, with a proactive approach to managing challenges.
• Adaptability: Ability to thrive in a dynamic environment, making quick adjustments as needed.

The Director of Outlets plays a vital role in maintaining service excellence, boosting guest satisfaction, and driving revenue in a hospitality setting. The role requires a balance of operational expertise, financial knowledge, and interpersonal skills

Position responsible for monitoring and supervising the day-to-day food and beverage operations in the restaurants and bars. Overseeing guest and associate satisfaction, maintaining standards and meeting or exceeding targets, and demonstrating knowledge and proficiency of all applicable food and beverage laws and regulations.

REPORTS TO: Executive Director of Food and Beverage and Culinary